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Pork Tenderloin

What's for dinner this weekend? This week's recipe is probably my favorite way to prepare pork tenderloin. Now that's using your mallet!

Did you see last week's newsletter Old Fashioned Peach Cobbler

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Enjoy this Texas Cooking recipe and have a great week!


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Pork Tenderloin Caroline

Because this main dish is delicious and simple to prepare, it's a natural if you're having guests to supper. But if you're cooking for only two people or smaller appetites, this recipe can easily be halved.

  • 2 1-pound pork tenderloins (or 1 2-pound pork tenderloin, if that's all you can find)
  • lemon pepper, to taste (or about 3 to 4 teaspoons)
  • 1/4 cup butter
  • 1/4 cup fresh lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 2 tablespoons minced fresh parsley (optional)
  1. Cut each of the tenderloins into eight equal pieces. Place the pieces between sheets of plastic wrap or waxed paper and flatten to 1/2-inch thickness. Sprinkle with lemon pepper on both sides.
  2. Melt the butter in a large skillet over medium heat. Cook the tenderloin pieces in butter for 3 to 4 minutes on each side, or until no longer pink and juices run clear. Remove to a warm serving plate.
  3. To the pan juices, add the lemon juice, Worcestershire sauce and mustard. Stir and heat through. Pour sauce over the pork, sprinkle with parsley and serve immediately.
  4. Makes 4 to 6 servings, depending upon appetites.

Note: I've made the parsley optional because many people don't keep fresh parsley on hand, and I do not endorse the dried variety. It would be a shame to pass on this dish just because you don't have fresh parsley.

Kitchen tools you'll need: Skillet, Meat Mallet

More recipes: Orange-Glazed Pork Chops, Pork Chops Baked with Apples, Marinated Pork Tenderloin with Yellow Pepper Sauce

Lone Star List

Here are some things that caught my eye this week!

  1. Mexican Please makes shredded chicken
  2. Texas Monthly: Backyard 'Cue Course: How to Dominate Your Home Smoker - Four of the state’s best pitmasters share their tips.
  3. Foodways: Greg Gatlin talks about the early days of Gatlin's, its roots in his family's traditions, Houston barbecue
  4. New in the Book Pile!
    Smokelore: A Short History of Barbecue in America by Jim Auchmutey.

New Cookbooks We're Reading

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